Supposing you had a no-egg person due to allergies. Can you recommend something else (replacing the century egg) to pop into the soup to make it a little interesting?
Just tried it and cabbage-cabbage works as well. I think I'll stick with it next time and try charring it more since it can take more charring than napa cabbage and I really like that taste.
Supposing you had a no-egg person due to allergies. Can you recommend something else (replacing the century egg) to pop into the soup to make it a little interesting?
try fermented bean curd, use your spatula to break them in the wok, fry till bubbling
That's a great idea! Thanks.
Just tried it and cabbage-cabbage works as well. I think I'll stick with it next time and try charring it more since it can take more charring than napa cabbage and I really like that taste.
Bourbon in fried rice...inspired!
brilliant.
could you provide a taobao link for the "Red, fragrant chili powder" mentioned in the article?
on the note of chili powder, would love to see an article digging into the making of different regional chili oils, esp the shanxi variety 辣子。